CN104365733B - A kind of potato dietary fiber bread and preparation method thereof - Google Patents
A kind of potato dietary fiber bread and preparation method thereof Download PDFInfo
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- CN104365733B CN104365733B CN201410679921.5A CN201410679921A CN104365733B CN 104365733 B CN104365733 B CN 104365733B CN 201410679921 A CN201410679921 A CN 201410679921A CN 104365733 B CN104365733 B CN 104365733B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Abstract
The present invention relates to field of food, particularly to a kind of potato dietary fiber bread and preparation method thereof.The potato dietary fiber bread of the present invention, by mass parts, including the thick dietary fiber fecula of 10-40 part Rhizoma Solani tuber osi, 10-40 part Rhizoma Solani tuber osi thick dietary fiber superfine powder, 10-20 part high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of 4-12 part extruded-puffed potato, 5-12 part potato starch, 5-13 part modified potato starch, 2-6 part foodstuff glue, 1-3 part albumen, 0.5-3 part sugar, 0-1 part Sal, 1-3 part yeast.Potato dietary fiber bread provided by the invention is without gluten, and the content of protein, mineral, dietary fiber, vitamin and antioxidant is substantially better than existing wheat bread, is suitable for wheat and barley allergic human population or celiac patients are eaten.
Description
Technical field
The present invention relates to field of food, particularly to a kind of potato dietary fiber bread and preparation method thereof.
Background technology
Bread is one of common fermented food.Tradition bread is generally with wheat flour for raw material, and gliadin and glutenin are necessary for the fermentation of bread, can form the distinctive network structure of gluten thus obtaining the dough with good strength, elasticity and gas-holding ability.Along with the raising of expanding economy and people's living standard, consumer is also more and more higher for the demand of diet nutritional.At present, the processing byproduct of separate sources is added in bread, to improve the nutritive value of bread product, such as sweet potato dregs, peanut dregs, Glycine max (L.) Merr., Fructus Lycopersici esculenti slag, Fructus actinidiae chinensis slag and Fructus Capsici slag etc., its addition in bread is at about 4-12%, it is therefore an objective to increase the content of dietary fiber, vitamin and mineral element etc. in bread.
Find through retrieval, the application for a patent for invention that publication number is CN103392760A discloses a kind of Rhizoma Solani tuber osi bread and preparation method thereof, the present invention adopts and adds full potato and Chinese herbal medicine powder when making bread, the mass ratio of the potato full-powder wherein added, high muscle part and Chinese herbal medicine powder is 8～15:100:0:0.1～2, and through dough preparing, fermentation, shaping, proof, toast, the step such as cooling is made.
The application for a patent for invention that publication number is CN102599210A discloses a kind of Potato-bread frozen dough and preparation method thereof.Described Potato-bread frozen dough comprises following component: dehydrated potato powder forms with 10-40:90-60 part by weight with wheat flour.By by dehydrated potato powder and wheat flour mixing and water adding and add appropriate yeast, sugar, salt, butter, egg etc. and make dough, then by after dough segmentation, molding, pre-proofed, namely freezing can be taken off packaging also cold storage.Adopt the Potato-bread frozen dough (within the cold storage shelf-life yeast viable count >=107cfu/g) that the present invention produces, can carry out when needed thawing, proof again, bakee, making soft tommy, this technology is conducive to the production management of bread and keeps the fresh quality of product.
Potato residues is nutritious, is the quality raw materials making bread, but it does not have the ability forming gluten network structure, and therefore it is all not suitable for being directly used in the fermented foods such as processing bread.In order to fully excavate and utilize the thick dietary fiber resource of Rhizoma Solani tuber osi, it is necessary to the method that the exploitation thick dietary fiber of Rhizoma Solani tuber osi prepares bread.
Find through retrieval, publication number is the application for a patent for invention of CN101946890A, disclose a kind of method utilizing potato residues processing foods with high dietary fiber, it is specially to extract the potato residues after starch for primary raw material, is equipped with grain dust and mixes the method making foods with high dietary fiber through extruding puffing or compression molding post-treatment.Potato residues is mixed by this method with grain dust, adds the dietary fiber content in food on the one hand, provides the approach of a kind of potato residues comprehensive utilization on the other hand, reduces the pollution to environment, turns waste into wealth.But the application does not have the food that preparation place is concrete.
This research is intended to by Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, modified potato starch, foodstuff glue, albumen, sugar etc., formation has the thick dietary fiber dough of certain cancellated Rhizoma Solani tuber osi, on this basis, study and set up a kind of rich in potato dietary fiber bread and preparation method thereof.
Summary of the invention
The first object of the present invention is to provide a kind of potato dietary fiber bread.
The second object of the present invention is to provide the manufacture method of a kind of potato dietary fiber bread
For reaching the first object of the present invention, specifically adopt the following technical scheme that: a kind of potato dietary fiber bread, by weight, including following component: the thick dietary fiber fecula of 10-40 part Rhizoma Solani tuber osi, 10-40 part Rhizoma Solani tuber osi thick dietary fiber superfine powder, 10-20 part high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of 4-12 part extruded-puffed potato, 5-12 part potato starch, 5-13 part modified potato starch, 2-6 part foodstuff glue, 1-3 part albumen, 0.5-3 part sugar, 0-1 part Sal, 1-3 part yeast.
In the component of potato dietary fiber bread of the present invention, wherein Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, modified potato starch, albumen, sugar mix homogeneously, obtain mixed powder.
In the component of potato dietary fiber bread of the present invention, the weight ratio also including water, described mixed powder and water is 100:60～100.
Potato dietary fiber bread provided by the invention overcomes that the thick dietary fiber component accounting existed in existing bread is low, is of low nutritive value, product specific volume is little, hardness is big shortcoming.
Potato dietary fiber bread provided by the invention, without gluten, is suitable for wheat and barley allergic human population or celiac patients are eaten；Meanwhile, in the potato dietary fiber bread that this method makes, the content of protein, mineral, dietary fiber, vitamin and antioxidant is substantially better than existing wheat bread.
Preferably, the potato dietary fiber bread of the present invention, by weight, including following component: the thick dietary fiber fecula of 25-30 part Rhizoma Solani tuber osi, 25-30 part Rhizoma Solani tuber osi thick dietary fiber superfine powder, 10-12 part high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of 8-10 part extruded-puffed potato, 6-8 part potato starch, 10-11 part modified potato starch, 5-6 part foodstuff glue, 1.5-2 part albumen, 0.5-1 part sugar, 0.4-0.6 part Sal, 1.5-2 part yeast.
In potato dietary fiber bread provided by the invention, potato starch and modified potato starch can compete moisture with other compositions in dough, thus advantageously forming the framing structure of potato dietary fiber bread.The interpolation of albumen, is possible not only to increase the water holding capacity of the thick dietary fiber dough of Rhizoma Solani tuber osi, it is also possible to improves specific volume and the nutritive value of potato dietary fiber bread, and plays certain effect improving potato dietary fiber bread epidermis and internal color and luster.And foodstuff glue fully aquation can form sticky macromolecular substances under certain condition, the dough of potato dietary fiber bread can play the effects such as thickening, adhesion-promoting, raising gas-holding ability.
The raw material used of potato dietary fiber bread of the present invention can be selected for all products of the prior art, and this is not made particular determination by the present invention.
Concrete, in the potato dietary fiber bread of the present invention, in order to make potato dietary fiber bread dough have good organizational structure and rheological behavior, described Rhizoma Solani tuber osi thick dietary fiber fecula, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, modified potato starch, albumen granularity be not less than 90 orders, it is preferable that 90-100 order.
The preparation method of described Rhizoma Solani tuber osi thick dietary fiber superfine powder includes, but is not limited to that mill Jie's formula is pulverized, air blast ultramicro powder is broken, mechanical shearing type micronizing and super-voltage micro jet micronizing.
In order to make potato dietary fiber bread dough have good organizational structure and rheological behavior, in the preparation of the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, pressure is 100～900MPa, and pressing time is 10～60min, and enzyme used is pullulanase.More specifically, described pullulanase derives from aerobacteria etc..
Described modified potato starch is the potato starch starch through physical and chemical modified, includes, but is not limited to pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch, the collaborative enzyme process modified starch of supertension.
Concrete, described foodstuff glue be Potato pectins, sweet potato pectin, beet pectin, apple pectin, citrus pectin, pomelo-pectin, Fructus Ananadis comosi pectin, blue berry pectin, citrus pectin, carrageenan, Konjac glucomannan, guar gum, arabic gum, hydroxypropyl methyl cellulose one or more.
Concrete, described albumen is one or more of Rhizoma Solani tuber osi protein, sweet potato, rice protein, Chickpea Protein, Semen arachidis hypogaeae protein, soybean protein, lactoferrin, milk surum separation albumen, casein and Lactalbumin concentrate.
Described sugar is one or more of trehalose, glucose, fructose, galactose, maltose, arabinose, dextrin, cyclodextrin, beta glucan, araboxylan and sugar alcohol.
The manufacture method of a kind of potato dietary fiber bread provided by the invention, comprises the following steps:
1) take food that product glue is soluble in water makes foodstuff glue gel solution；
2) taking that yeast is soluble in water is configured to yeast soln, activate stand-by, soak time is 5-20min, and activation temperature is 30-38 DEG C；
3) take Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, modified potato starch, albumen, sugar mix homogeneously, obtain mixed powder；Adding quality is the water of above-mentioned mixed powder quality 30-60%, and adds step 2) the foodstuff glue gel solution that obtains, agitated, place after form dough/pasta；
4) by step 3) dough/pasta made, add Sal and step 3) water of the yeast soln that obtains and remaining formula ratio, stirring is until forming the dough of uniformity；
5) by step 4) the dough fermentation 40-90min that makes；
6) by step 5) in dough segmentation, rub molding, proof 10-60min, at 145-160 DEG C, then bake 30-45min, after cooling and get final product.
In above-mentioned preparation method, it is preferable that step 1) in the amount of water be the 10-30% of mixed powder quality, the temperature of water is 50-100 DEG C；Step 2) in the amount of water be the 5-15% of mixed powder quality, the temperature of water is 30-38 DEG C.
In order to form the dough/pasta of uniformity, step 3) under 80-120rpm, stir 5-15min, at 0-25 DEG C, place 12-24h, form dough/pasta.
Equally, in order to the network structure made after fermentation in group fully extends, step 4) it is stirred under 80-120rpm, mixing time is 5-20min.
Preferably, step 5) in the condition of fermentation and step 6) in the condition that proofs be temperature and be 35-38 DEG C, humidity 70-85%.
Method provided by the invention can significantly improve the specific volume of the bread utilizing the thick dietary fiber of Rhizoma Solani tuber osi to prepare, and can be effectively improved texture characteristic and the organoleptic quality of potato dietary fiber bread, and this method is simple to operate, it is easy to industrialized production.
Accompanying drawing explanation
Fig. 1 is the micro-structure diagram of the potato dietary fiber bread of the embodiment of the present invention 3 preparation；
The micro-structure diagram of the wheat bread that Fig. 2 provides for comparative example.
Wherein, the amplification of Fig. 1 and Fig. 2 is 3000 times.
Detailed description of the invention
Following example are used for illustrating the present invention, but are not limited to the scope of the present invention.
Embodiment 1: the raw material of potato dietary fiber bread
The raw material of described potato dietary fiber bread is made up of Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, Rhizoma Solani tuber osi pre-gelatinized starch, citrus pectin, blue berry pectin, arabic gum, rice protein, Semen arachidis hypogaeae protein, trehalose, Sal, yeast, and above-mentioned each composition quality ratio is followed successively by: 30:25:12:8:6:10:1.5:1.5:2:1:0.6:0.5:0.4:1.5.
Embodiment 2: the raw material of potato dietary fiber bread
The raw material of described potato dietary fiber bread is made up of Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, Rhizoma Solani tuber osi aging starch, sweet potato pectin, pomelo-pectin, carrageenan, Chickpea Protein, soybean protein, trehalose, Sal, yeast, and above-mentioned each composition quality ratio is followed successively by: 25:30:10:8:6:11:2:1.5:2:0.6:1:0.8:0.6:1.5.
Embodiment 3:
The present embodiment is the raw material provided according to embodiment 1, prepares potato dietary fiber bread, specifically includes following steps:
1) form according to the raw material of embodiment 1, take citrus pectin, blue berry pectin, arabic gum are dissolved in water (temperature the is 60 DEG C) water of mixed powder quality 20% and make foodstuff glue gel solution；
2) form according to the raw material of embodiment 1, take yeast (deriving from Saccharomyces) to be dissolved in 37 DEG C of warm water of mixed powder quality 10% and be configured to yeast soln, being placed in constant incubator to activate stand-by, soak time is 10min, and activation temperature is 37 DEG C；
3) form according to the raw material of embodiment 1, take Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, Rhizoma Solani tuber osi pre-gelatinized starch, rice protein, Semen arachidis hypogaeae protein, trehalose mix homogeneously, obtain mixed powder, add the water that quality is mixed powder quality 50%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta；
4) by step 3) dough/pasta made, add Sal and step 2) in yeast soln and the water (the 20% of mixed powder quality) of remaining formula ratio, being stirred under 120rpm, mixing time is 10min, until forming the dough of uniformity；
5) by step 4) dough made is 38 DEG C in temperature, humidity 80% condition bottom fermentation 40min；
6) by step 5) in dough segmentation, rub molding, be 38 DEG C in temperature, proof 15min under humidity 80% condition, then at 145 DEG C, bake 45min, after cooling.
The micro-structure diagram of the potato dietary fiber bread prepared by embodiment 3 is as shown in Figure 1.
Embodiment 4
The present embodiment is the raw material provided according to embodiment 2, prepares potato dietary fiber bread, specifically includes following steps:
1) form according to the raw material of embodiment 2, take sweet potato pectin, pomelo-pectin, carrageenan are dissolved in the water (temperature is 50 DEG C) of mixed powder quality 25% and make foodstuff glue gel solution；
2) forming according to the raw material of embodiment 2, take yeast and be dissolved in 36 DEG C of warm water of mixed powder quality 15% and be configured to yeast soln, be placed in constant incubator to activate stand-by, soak time is 15min, and activation temperature is 36 DEG C；
3) form according to the raw material of embodiment 2, take Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, Rhizoma Solani tuber osi aging starch, Chickpea Protein, soybean protein, trehalose mix homogeneously, obtain mixed powder, add the water that quality is mixed powder quality 45%, and add step 1) in foodstuff glue gel solution, then 10min is stirred at 100 rpm, at 20 DEG C, place 12h, form dough/pasta；
4) by step 3) dough/pasta made, add Sal, step 2) in yeast soln and the water (mixed powder quality 15%) of remaining formula ratio, being stirred under 120rpm, mixing time is 10min, until forming the dough of uniformity；
5) by step 4) dough made is 37 DEG C in temperature, humidity 80% condition bottom fermentation 40min.
6) by step 5) in dough segmentation, rub molding, be 38 DEG C in temperature, proof 10min under humidity 80% condition, then at 160 DEG C, bake 30min, after cooling.
Embodiment 5-7
Embodiment 5-7 is the raw material of potato dietary fiber bread, its particular make-up as in the table below:
The manufacture method of the potato dietary fiber bread of embodiment 5-7 carries out according to embodiment 3.
Comparative example: wheat bread
Compared with embodiment 1, differ only in: thick for described Rhizoma Solani tuber osi dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, potato starch, Rhizoma Solani tuber osi pre-gelatinized starch all being replaced with wheat flour, preparation method is the conventional method of wheat bread.The obtained bread of this comparative example is similar to conventional commercial bread, and its micro-structure diagram is as shown in Figure 2.
Experimental example: the component analysis of potato dietary fiber bread
The moisture of wheat bread, protein, fat, dietary fiber, starch, ash, vitamin and mineral element etc. in the potato dietary fiber bread of embodiment 3-7 gained and comparative example are analyzed:
1, determination of water: determination of water adopts GB5009.3 2010.Taking clean aluminum weighing botle, be placed in 101 DEG C of-105 DEG C of drying baker, bottle cap tiltedly props up in bottle limit, heats 1.0h, and taking-up is built, and puts cooling 0.5h in exsiccator, weighs, and it is of poor quality less than 2mg to repeat to be dried to front and back twice, is constant weight.Weigh potato dietary fiber bread 3g-5g (being accurate to 0.0001g), put in weighing botle, sample thickness is less than 5mm, add a cover, after precision weighing, put in 101 DEG C～105 DEG C drying baker, bottle cap tiltedly props up in bottle limit, after dry 2h-4h, build taking-up, weigh after putting into exsiccator cooling 0.5h.Then place into dry about 1h in 100 DEG C of-105 DEG C of drying baker, take out, weigh again after putting into exsiccator cooling 0.5h.And it is of poor quality less than 2mg to front and back twice to repeat above operation, is constant weight.
Result calculates
Moisture (%)=100 × (m1-m2)/(m1–m3)
In formula:
m1The quality of weighing botle and sample, g；
m2Quality after weighing botle and samples dried, g；
m3The quality of weighing botle, g.
During moisture >=1g/100g, result of calculation retains three position effective digitals；During moisture < 1g/100g, result retains two position effective digitals.
Note: during twice constant weight value in the end calculates, takes last weighing value.
2, protein content determination: weigh 0.50g potato dietary fiber bread and put in digestive tube, add concentrated sulphuric acid (concentration 98%) 10mL, digestion temperature 420 DEG C, time 1.5h, with the protein content (Foss company of Sweden KIELTECANALYSISER kjeldahl apparatus) in kjeldahl apparatus potato dietary fiber bread.
3, fat test: weigh in the paper sleeve that 1.0g potato dietary fiber bread is placed on cleaning, add a small amount of absorbent cotton, lixiviate beaker adds 80mL petroleum ether, extracts fat in sample with Foster Kato company SoxtecAvanti2050 fat detector automatically.After lixiviate terminates, take out extraction cup, and extraction cup is placed in 30min in 100 DEG C of drying baker, cool down in exsiccator and be re-weighed, calculate fat content.
Fat content (%)=W2× 100%/W1
W1Example weight before lixiviate, g；
W2The dried fat weight of lixiviate, g.
4, dietary fiber content measures: carry out with reference to AOAC991.43 method.
Method particularly includes: weigh potato dietary fiber bread 1.000 ± 0.005g (being accurate to 0.1mg) in 100mL beaker, add 40mLMES-TRIS (2-(N-morpholino) sulfonic group ethane-three hydroxyl (methylol) aminomethane) buffer, pH8.2, stirring is to being uniformly dispersed；Add 50 μ L heat-resistant alpha-amylase liquid, magnetic stirring apparatus stirring at low speed, and after hatching 30min in boiling water bath, be cooled to 60 DEG C, residual thick dietary fiber on 10mL distilled water flushing beaker inwall；Adding the HCl of 5mL0.561M, and be stirred continuously, NaOH or HCl of rear 1M regulates pH value to 4.0-4.7 at 60 DEG C；Add 100 μ L amyloglucosidase solution, fully mix, oscillation incubation 30min at 60 DEG C；Add 100uL protein enzyme solution, fully mix, oscillation incubation 30min at 60 DEG C；In beaker, add 225mL be preheated to 95% ethanol (95% ethanol and mixeding liquid volume to be measured are than 4:1) of 60 DEG C, under room temperature, precipitate 1h；After being precipitated by ethanol, enzymolysis solution is transferred in crucible, with thick dietary fiber residual in 78% ethanol purge beaker, proceed to sucking filtration in crucible in the lump, again respectively with 78% ethanol, 95% ethanol and acetone cleaning crucible 2 times, then crucible is placed in 105 DEG C of baking ovens and places overnight to constant weight, record crucible and residual thick dietary fiber weight (W2).Measuring the content of protein, ash in residual thick dietary fiber, its weight is designated as P, A respectively.
Result calculates:
Dietary fiber content (%)=100 × (W2-W1-P-A)/W
W example weight, g；
W1Crucible and diatomaceous weight, g；
W2The weight of crucible, kieselguhr and residual thick dietary fiber, g；
The content of protein, g/100g in the residual thick dietary fiber of P；
The content of ash, g/100g in the residual thick dietary fiber of A.
Note: the absolute difference of the twice independent measurement result obtained under repeatability condition must not exceed the 5% of arithmetic mean of instantaneous value.
5, starch test: measure according to the method for AOAC996.11.Take potato dietary fiber bread (10mg) and join (16*120mm) in teat glass, rap test tube, to guarantee that all of sample is all fallen bottom test tube；Add 0.2mL80% ethanol in sample, increase its dissolubility, mix with turbine mixer；Add the Thermostable α-Amylase (100U/mL) of 3mL immediately, hatch in boiling water bath 6min (the 2nd, 4,6min shake test tube energetically)；Add 0.1mL starch glucose enzyme (3300U/mL), mix with turbine mixer, water-bath 30min at 50 DEG C；The test tube of total Test is transferred in 100mL volumetric flask, clean with wash bottle cleaning down, use distilled water constant volume, mixing, decile solution is centrifugal 10min under 3000r；Dilute solution after transfer decile (0.1mL) is in teat glass；Glucose oxidase (Glucoseoxidaseplusperoxidase, the GOPOD) reagent adding 3mL (includes D-Glucose control group and blank group) in each test tube, water-bath 20min at 50 DEG C；D-Glucose control group includes 0.1mLD-glucose solution and 3.0mLGOPOD reagent, and blank group includes 0.1mL hydration 3.0mLGOPOD reagent；The absorbance of sample, D-Glucose control group and blank group is measured under 510nm.It is calculated by following formula:
Content of starch (%)=(A1-A2)*(F/W)*FV*0.9
A1The absorbance of sample；
A2The absorbance of blank group；
FThe absorbance of 100/ control group；
W example weight, g；
The volume of the final constant volume of FV, mL.
6, determination of ash: determination of ash is with reference to the method for GB5009.4 2010.Concretely comprise the following steps: the porcelain crucible taking suitable size is put in Muffle furnace, calcination 0.5h at 550 DEG C ± 25 DEG C, be cooled to about 200 DEG C, take out, put into cooling 30min, precise in exsiccator.It is constant weight that repetition calcination differs less than 0.5mg to twice weighing in front and back.Then, take 3g-10g (being accurate to 0.0001g) potato dietary fiber bread and be placed in porcelain crucible, first make the abundant carbonization of sample to smokeless with little fire heating on electric hot plate, be subsequently placed in Muffle furnace, at 550 DEG C ± 25 DEG C calcination 4h.It is cooled to about 200 DEG C, takes out, put into cooling 30min in exsiccator, time before weighing as found that the residual thick dietary fiber of calcination has carbon granule, little water should be instilled in sample and moisten, make blocking loosening, evaporating water calcination again, to namely representing that without carbon granule ashing is complete, can weigh.It is constant weight that repetition calcination differs less than 0.5mg to twice weighing in front and back.It is calculated as follows.
X1=100 × (m1-m2)/(m3-m2)
X1Content of ashes in sample, g/100g；
m1The quality of crucible and ash, g；
m2The quality of crucible, g；
m3The quality of crucible and sample, g.
Note: the absolute difference of the twice independent measurement result obtained under repeatability condition must not exceed the 5% of arithmetic mean of instantaneous value.
7, the mensuration of vitamin content
Content of vitamin E is measured with reference to GB/T5009.82-2003；
Vitamin B1 content is measured with reference to GB/T5009.84-2003；
Vitamin B1 content is measured with reference to GB7629-87.
Vitamin C content assay method is as follows:
Weigh potato dietary fiber bread 4g in the balance, add 2% oxalic acid solution a little, grind in mortar, move into 50ml volumetric flask, be settled to graduation mark with 2% oxalic acid, shake up rear stand for standby use.Accurate pipette samples extracting solution (supernatant or filtrate) two parts, every part of 10.0ml, it is respectively placed in conical flask, is titrated to solution in pink with 2,6-D, record 2,6-D liquor capacities used.Accurately draw 2% oxalic acid 10ml.It is titrated to solution in pink, record volume used with 2,6-D.Computing formula is as follows:
VCContent=(mg/100g sample)=(VA-VB)×S/W×100
VAThe volume of 2,6-D used by titration sample extracting solution.
VBThe volume of 2,6-D used by titration blank.
S is the 1mL2,6-D mg number being equivalent to ascorbic acid.
W is the weight of testing sample.
8, the mensuration of mineral element: carry out with reference to GB19644-2010 method.
Concrete grammar: claim 2-3g potato dietary fiber bread in crucible, is placed on electric furnace and is undertaken concentrating and carbonization by suitable temperature, until potato dietary fiber bread becomes black completely, no longer produce thick smoke, and namely now carbonization is complete.Being put in muffle furnace by crucible again and carry out ashing, 650 DEG C of calcination 3-4h, until the solid-state of black becomes the powder of Lycoperdon polymorphum Vitt, then ashing is complete.Take out crucible and be cooled to room temperature, add 5mL (1:3) hydrochloric acid, boil on electric furnace after fully dissolving, filter with quantitative filter paper, move in 25mL volumetric flask, constant volume, now the liquid in volumetric flask is transparency liquid, for measuring the content of ferrum, then with 25 times of diluent determining calcium, with 500 times of diluent determining potassium, sodium and magnesium.Select the standard series of potassium, sodium, magnesium, calcium, ferrum, magnesium, by changing the instrument conditions such as acetylene flow, lamp current, combustion head height, survey its absorbance, it is determined that the best instrument condition of each element determination.Selected potassium, sodium, magnesium, calcium, ferrum, magnesium standard series, under above-mentioned best instrument and experimental condition, measure potassium, sodium, magnesium, calcium, ferrum, the range of linearity of magnesium and detection limit.
Table 1 potato dietary fiber bread Analysis of Nutritive Composition (g/100g)
From table 1 it follows that protein, dietary fiber, V in potato dietary fiber breadC, content of starch enrich, protein can provide needed by human body to want energy, and increases the supply of essential amino acids；Dietary fiber can prevent cardiovascular disease, cancer, diabetes, obesity and Other diseases；VCThe increase of content can improve the non-oxidizability of potato dietary fiber bread, contributes to defying age, improves memory etc.；Starch can provide the heat of needed by human body.Additionally, possibly together with a small amount of fat, V in potato dietary fiber breadE、VB1And VB2。
Table 2 potato dietary fiber bread Mineral Concentrations analyzes (mg/100g)
From Table 2, it can be seen that containing mineral elements such as abundant potassium, sodium, phosphorus in potato dietary fiber bread, possibly together with a certain amount of calcium, magnesium and ferrum etc..In a word, the potato dietary fiber bread made by this method is a kind of novel staple food products with better nutritivity value.
It addition, the bread prepared according to raw material and the composition of embodiment 1, embodiment 2 and enforcement 5-7 is carried out sensory evaluation, wherein the bread mouthfeel of embodiment 1 is best.
Although, above the present invention is described in detail with a general description of the specific embodiments, but on basis of the present invention, it is possible to it is made some modifications or improvements, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. a potato dietary fiber bread, it is characterized in that: by weight, including the thick dietary fiber fecula of 10-40 part Rhizoma Solani tuber osi, 10-40 part Rhizoma Solani tuber osi thick dietary fiber superfine powder, 10-20 part high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of 4-12 part extruded-puffed potato, 5-12 part Rhizoma Solani tuber osi ative starch, 5-13 part modified potato starch, 2-6 part foodstuff glue, 1-3 part protein, 0.5-3 part sugar, 0-1 part Sal, 1-3 part yeast；In the preparation of the described high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, pressure is 100～900MPa, and pressing time is 10～60min, and enzyme used is pullulanase.
2. a kind of potato dietary fiber bread according to claim 1, it is characterized in that, by weight, including following component: the thick dietary fiber fecula of 25-30 part Rhizoma Solani tuber osi, 25-30 part Rhizoma Solani tuber osi thick dietary fiber superfine powder, 10-12 part high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of 8-10 part extruded-puffed potato, 6-8 part Rhizoma Solani tuber osi ative starch, 10-11 part modified potato starch, 5-6 part foodstuff glue, 1.5-2 part protein, 0.5-1 part sugar, 0.4-0.6 part Sal, 1.5-2 part yeast.
3. a kind of potato dietary fiber bread according to claim 1, it is characterised in that: described Rhizoma Solani tuber osi thick dietary fiber fecula, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, Rhizoma Solani tuber osi ative starch, modified potato starch, protein granularity be not less than 90 orders.
4. a kind of potato dietary fiber bread according to claim 3, it is characterised in that: described Rhizoma Solani tuber osi thick dietary fiber fecula, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, Rhizoma Solani tuber osi ative starch, modified potato starch, protein granularity be 90～100 orders.
5. a kind of potato dietary fiber bread according to claim 1, it is characterized in that: described modified potato starch is the Rhizoma Solani tuber osi ative starch starch through physical and chemical modified, modified potato starch includes the collaborative enzyme process modified starch of pre-gelatinized starch, aging starch, starch phosphate, crosslinked starch, enzymically modified starch or supertension.
6. the manufacture method of potato dietary fiber bread described in any one of claim 1-5, it is characterised in that comprise the following steps:
1) take food that product glue is soluble in water makes foodstuff glue gel solution；
2) taking that yeast is soluble in water is configured to yeast soln, activate stand-by, soak time is 5-20min, and activation temperature is 30-38 DEG C；
3) take Rhizoma Solani tuber osi thick dietary fiber fecula, Rhizoma Solani tuber osi thick dietary fiber superfine powder, the high static pressure thick food fibre powder of coordinated enzymatic hydrolysis modification potato, the thick food fibre powder of extruded-puffed potato, Rhizoma Solani tuber osi ative starch, modified potato starch, protein, sugar mix homogeneously, obtain mixed powder；Adding quality is the water of above-mentioned mixed powder quality 30-60%, and adds step 2) the foodstuff glue gel solution that obtains, agitated, place after form dough/pasta；
4) by step 3) dough/pasta made, add Sal and step 3) yeast soln that obtains and water, stirring is until forming the dough of uniformity；
5) by step 4) the dough fermentation 40-90min that makes；
6) by step 5) in dough segmentation, rub molding, proof 10-60min, at 145-160 DEG C, then bake 30-45min, after cooling and get final product.
7. the manufacture method of a kind of potato dietary fiber bread according to claim 6, it is characterised in that: step 1) in the amount of water be the 10-30% of mixed powder quality, the temperature of water is 50-100 DEG C；Step 2) in the amount of water be the 5-15% of mixed powder quality, the temperature of water is 30-38 DEG C.
8. the manufacture method of a kind of potato dietary fiber bread according to claim 6, it is characterised in that: step 3) under 80-120rpm, stir 5-15min, at 0-25 DEG C, place 12-24h, form dough/pasta.
9. the manufacture method of a kind of potato dietary fiber bread according to claim 6, it is characterised in that: step 4) it is stirred under 80-120rpm, mixing time is 5-20min.
10. the manufacture method of a kind of potato dietary fiber bread according to claim 6, it is characterised in that: step 5) in the condition of fermentation and step 6) in the condition that proofs be temperature and be 35-38 DEG C, humidity 70-85%.
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